Mongolian Beef

Ingredients

• 400 g (14 oz)flank steak
• 2 tbspvegetable oil
• 1red onion, cut into wedges
• 4 cm pieceginger, finely chopped
• 2garlic cloves, roughly chopped
• 2dried red chillies, roughly chopped
• 1 tbsp corn flour (cornstarch) mixed with 1 tbsp watercorn flour mixture
• 4spring onions (scallions), cut into batons
• 1 tbspsoy sauce
• 1 tbspChinese Shaoxing wine
• 1/2 tspbaking soda
• 3 tspcorn flour (cornstarch)
• 1/4 cup (60 ml)soy sauce
• 1/4 cup (60 ml)chicken stock
• 3 tbspbrown sugar
• 2 tbspChinese Shaoxing wine

Instructions

1. 1

   Slice the steak

   Cut the flank steak across the grain into thin strips.

2. 2

   Marinate the beef

   Put the steak in a bowl with all the marinade ingredients and mix thoroughly.

3. 3

   Mix the sauce

   Combine all the stir-fry sauce ingredients.

4. 4

   Cook the beef

   Heat the oil in a wok or frying pan over high heat. Stir-fry the beef for about 2 minutes, or just until cooked, then transfer it to a large tray or plate.

5. 5

   Finish the stir-fry

   Return the same pan to the heat without cleaning it, adding a little more oil if none remains. Add the onion, ginger, garlic and chillies, and stir-fry for about 1 minute. Pour in the stir-fry sauce and simmer for 30 seconds. Add the corn flour mixture and simmer until thickened, then return the beef to the pan with the spring onions and toss until everything is well combined.

6. 6

   Serve warm

   Serve the beef warm.

What is Mongolian beef?

Mongolian beef is a sweet-savoury beef stir-fry commonly associated with Chinese-American restaurant cooking; despite its name, it is not a traditional Mongolian dish. This version pairs thin strips of steak with soy, Shaoxing wine and brown sugar, then adds aromatics for a punchy finish.

The quick cooking keeps the beef tender, while a corn flour slurry gives the sauce its glossy, clingy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 25g protein, 20g carbs, 12g fat.

The beef supplies most of the protein, while the brown sugar and any rice served alongside contribute carbohydrates. Oil and the steak account for most of the fat; serve with plenty of vegetables and a moderate portion of rice to balance the plate.

The steak and marinade

Cut across the grain: this shortens the muscle fibres and makes each strip easier to bite through. Aim for thin, even pieces so they cook quickly and consistently.

Marinade: soy sauce and Shaoxing wine season the meat, while baking soda and corn flour help give it a tender, lightly coated surface. Mix well so the strips are evenly covered.

Build the sauce

Sauce balance: soy sauce and chicken stock bring savoury depth, while brown sugar softens their saltiness. Shaoxing wine adds another layer of flavour.

Slurry: mix the corn flour with water before adding it to the pan. Stir the sauce as it simmers so it thickens evenly rather than forming lumps.

Use high heat briefly

Hot pan: heat the oil well before adding the beef, then stir-fry it for about 2 minutes. Cook in batches if the pan is crowded, since a packed pan can release moisture and slow the cooking.

Just cooked: transfer the beef as soon as it is cooked through. It goes back into the sauce at the end, so prolonged frying at the start can make it firm.

Aromatic finish

One-minute base: onion, ginger, garlic and dried chillies need only about a minute in the hot pan. Keep them moving so the garlic does not catch.

Final toss: let the sauce simmer for 30 seconds before thickening it, then return the beef with the spring onions. Toss just until coated and combined.

Serving ideas

Serve the beef warm with steamed rice to soak up the sauce. Plain noodles also make a good accompaniment.

For a more balanced plate, add a simple vegetable side such as steamed broccoli or greens, keeping the beef and its sauce as the centrepiece.

Recipe notes & tips

• Slice the steak across the grain for more tender strips.
• Have the sauce and aromatics ready before heating the wok, as the cooking moves quickly.
• Use a large pan so the beef can fry rather than steam.
• Stir the corn flour mixture just before adding it, as the starch can settle.
• Taste the finished sauce before serving and adjust the chilli level next time to suit your preference.

Variations

• More heat: add another dried chilli with the aromatics.
• Milder sauce: leave out the dried chillies.
• Extra vegetables: stir-fry sliced peppers with the onion.
• Noodle supper: serve the beef and sauce over cooked noodles.
• Rice bowl: spoon the beef over steamed rice and add a side of greens.

Common mistakes to avoid

• Slicing with the grain: the beef can seem chewy; cut across the visible fibres.
• Crowding the pan: the steak releases moisture instead of frying; cook it in batches if needed.
• Overcooking the beef: it can become firm; remove it after about 2 minutes, once just cooked.
• Burning the garlic: it can turn bitter; keep the aromatics moving and cook them for about a minute.
• Adding dry corn flour: it can clump; mix it with water first, then stir it into the simmering sauce.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions